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to separate the fats and myoglobin from the muscle. The product is then allowed to settle into three layers: meat, excess water, and fat. The remaining liquefied meat is then
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rarely fly, the flight muscles in the breast contain little myoglobin and appear white. Dark meat which is high in myoglobin is less useful in industry, especially
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Meat slurry is not designed to sell for general consumption; rather, it is used as a meat supplement in food products for humans, such as
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The characteristics of dark meat from poultry; such as its color, low plasticity, and high fat content; are caused by
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The meat is first finely ground and mixed with water. The mixture is then used in a
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is more malleable than dark meats and eases the process of meat distribution as
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Encyclopedia of Meat
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product that contains fewer fats, pigments and less
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310:UGA scientist takes dark out of chicken meat
315:BBC News: Junk Food to be Banned in Schools
109:Learn how and when to remove this message
272:Carrick Devine & M. Dikeman (2004).
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238:Mechanically separated meat
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176:Properties and production
164:is a common meat slurry.
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58:"Reconstituted meat"
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289:. Retrieved
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41:Please help
36:verification
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225:Food portal
199:or with an
127:meat slurry
324:Categories
291:11 January
259:References
248:Pink slime
201:emulsifier
197:centrifuge
143:dark meats
69:newspapers
335:Fast food
190:fast food
182:myoglobin
151:pipelines
139:myoglobin
211:See also
99:May 2021
186:poultry
162:Poultry
145:. Meat
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253:Surimi
147:slurry
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243:Offal
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293:2017
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